Russ and I have been on a bit of a cabbage binge the last 12 months. If you're tired of kale & english spinach - maybe it's time to give this versatile veggie a go?

We love cabbage and always have some in the fridge for the following reasons:

lasts longer than most other salad staples

easy to prepare in advance

doesn't go soggy (no more gross slimy lettuce greens)

great in salad, slaw, pickled, stir fried and fantastic fillings for wraps and rolls

One of the other great things is you can prep a whole cabbage at the beginning of the week and just have it ready to grab and go. If you love salads you can swap dressings and toppings to avoid getting bored! Give these dressings a go:

Aside from rotating the dressings, you can try swapping out your toppings for:

toasted almonds

maple peacans

pan fried tofu (use the asian inspired dressing to stir fry)

CHECK OUT OUR GO-TO FAVE CABBAGE SLAW RECIPE!

6-7 cups of mixed slaw - we usually prep a whole red cabbage + a whole white cabbage a week in advance then store in an airtight container in water in the fridge. Use a mandolin for the finest most awesome cabbage. Bulk it out with finely chopped carrots, brocolini and you’re good to go.